Scotch Eggs

Ingredients

• 6 large eggs plus 2 eggs for breading
• 1 lb quality pork sausage meat
• 1 tsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• Vegetable oil for deep frying (about 4 cups)
• English mustard for serving

Instructions

1. Place 6 eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for exactly 6 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, then carefully peel and set aside.
2. In a mixing bowl, combine the sausage meat with sage, thyme, nutmeg, black pepper, cayenne, and salt. Mix thoroughly with your hands until seasonings are evenly distributed. Divide into 6 equal portions.
3. Set up a breading station with three shallow dishes: flour in the first, 2 beaten eggs in the second, and panko breadcrumbs in the third. Pat the peeled eggs completely dry with paper towels.
4. Flatten one portion of sausage meat into a thin oval patty in your palm. Place a boiled egg in the center and carefully wrap the meat around it, sealing all edges and ensuring even thickness with no cracks. Repeat with remaining eggs.
5. Roll each sausage-wrapped egg in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
6. Heat oil in a deep heavy-bottomed pot or Dutch oven to 350°F. Carefully lower 2-3 eggs into the oil using a slotted spoon. Fry for 7-8 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 160°F.
7. Transfer to a wire rack set over a paper towel-lined baking sheet. Let rest for 2-3 minutes before slicing in half. Serve warm or at room temperature with English mustard.